Respiration behaviour and heat of respiration of mango (cv. Langdo) under different storage conditions

Individual agricultural commodity has substantial rate of respiration which varies from commodity to commodity and cultivar to cultivar. Quantification of rate of respiration and thereby heat generated due to respiration is require to develop controlled, modified or cold storage system and to predict the shelf life. A scientific study was carried out to determine the effect of different storage conditions on rate of respiration and heat of respiration of mango fruits (cv. Langdo). Air tight multi-chamber temperature and RH control system was developed to conduct the experiment at various temperatures. Mango fruits were stored at 10, 15, 20, 25°C and ambient temperature in the developed air tight multi-chamber system. Rate of respiration and heat of respiration was determined for different storage conditions. At the beginning maximum rate of respiration, 61.44, 71.76, 80.03, 83.93, 100.42 mlCO₂/kg/h and heat of respiration, 7164.84, 8221.14, 9009.34, 9287.19, 10745.55 kcal/metric ton/day was observed at 10, 15, 20, 25°C and ambient temperature respectively. It was found that under steady state storage condition the rate of respiration and heat of respiration was increased with increase in temperature whereas decreased with time for all storage conditions.

• Multi-chamber temperature and RH control system can be used to study the effect of different storage conditions on rate of respiration.

As temperature increase the rate of respiration and heat of respiration increases.

Rate of respiration and heat of respiration decreases with time under steady state storage condition.

Rate of respiration and heat of respiration were found to be maximum at start of the experiment and minimum at the end of the experiment for all storage conditions.